Game Day Chili

This recipe is easy to add to and adapt to your liking...

1 bag of Morning Star Farms, BOCA or Gardein meatless crubles
1 medium Vidallia onion chopped
1 green pepper chopped
1 14 oz can Rotel chopped tomatoes with chilies
2 8 oz cans diced tomatoes
1 cup water
1 14 oz can light kidney beans
1 14 oz can dark red kidney beans
1 packet chili seasoning (any brand)

Cook crumbles according to package in skillet. Drain and rinse beans, then add all ingredients to a crock pot. Set on high for 4 hrs. If you want it spicier, add cumin and chili powder to taste after 2 hrs of cooking. Serve immediately.

This is great to freeze and thaw later on for a quick meal! My dad only eats meat and potatoes. He had 3 bowls and no idea it was soy 'faux' meat!

This is the cooker I use as it has a timer and automatically turns on to keep warm after cooking so it doesn't burn.

Carrot Ginger Soup

Ingredients:
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste

Preparation:
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.
Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.

Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.

Shrimp or Plain Gazpacho Soup

Ingredients
6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp freshly squeezed lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon Worcestershire sauce (omit for vegetarian option)

4 cups tomato juice

add 2 grilled shrimps to the top of each soup for the Pesco Vegetarian version!

Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serve chilled.
Serves 8.

Adapeted Lilly Pulitzer Fat free Cucumber-Avocado Soup with Cilantro

Perfect for summer time! Found some great recipes by Lilly Pulitzer that I have adapted as my own, so wanted to share.... low fat now and good!

1 large cucumber peeled and chopped, about 2.5 cups
2 cups chopped avocado
1 medium sweet southern Vidalia onion, makes about 1.5 cups
1. 5 cups water
1 whole small jalapeno seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon salt
low fat yogurt, 8oz or smaller
fresh cilantro bunch
1 chopped green pepper
1 portabella mushroom cubed
1/4 teaspoon of res pepper corns

Combine all the ingredients into a blender til pureed. Thin soup with additional water if needed. Season to taste with salt and cover and refrigerate until cold, at least 3 hrs and up to 24 hrs at the most.

Use a big scoop and ladle each spoonful in a big cup/bowl. Top each with a dollop of yogurt, reduced fat and place cilantro chops on top of the soup as garnish. Mix and enjoy.